酚类对酒的风味影响及白酒酚类控制策略

Effect of Phenols on Liquor Flavor and Control Strategy of Phenols in Baijiu

摘要: 酚类物质是存在于大部分酒中的风味物质,对酒风味品质控制具有重要意义。酒体中的酚类物质组成及含量存在很大区别,本文对酒中酚类物质的来源、含量、化学组成对酒品质的影响及控制策略进行综述,为研究白酒酚类差异的产生原因及控制方法提供思路。

Abstract: Phenolic substances are flavor substances found in most wines and of great significance for the control of wines flavor quality. Because of the difference in composition and contents of phenolic substances in the wine,influences of the source,contents and chemical composition of phenolic substances on the quality of wines and its control strategies are reviewed,in order to provide the causes of the differences and control method of phenolic in Baijiu.